I put a batch of Stout and one of Nut Brown Ale last Saturday. I am delinquent with brewing this year, so much going on and so many demands! I have a few cases of bottles to sanitize this weekend in great anticipation of the fermentation being adequately accomplished. Late Spring through early Autumn is…

I made an astounding batch of mead a few years ago, but have been inhibited more recently by the high cost of authentic honey. Imagine, here at work I happened to see a little jar of honey with a local address! The guy’s son works here! I haven’t had a chance to hook up with…

After all that bluster last week about opening up bottles and attempting to carbonate that flat first batch of ale, I made no moves toward that task whatsoever last weekend. Why? Not enough time. The nerve of even writing that…I spend ample time staring into the ether, wondering about what I should really be doing.…

By now, all of the ales and wine I put up should be drinkable, particularly the ones put up in June and July. So far, I have not tried any of the new wine since I had a case left from last year. I have tapped the ale. Two different batches. Phooey gooey, Looney Looey!…

Nose flattened on the old grindstone, I got all my beverages bottled last weekend! Hooray! That’s three of the six-gallon merlot wine batches, a six-gallon Old Ale and a six-gallon Yorkshire Bitter. That came to 34 fruit juice bottles of the wine and 44 bottles of the ales. For the uninitiated, scrounging, cleaning and sanitizing…

I started a flirtation with fermentation as soon as my kitchen in the cabin became operational. I was, however, confined to yogurt (success), cheese (not worth the effort) and bread. When my alcoholic husband left, I felt free to try ale and mead. I’ll save mead for another time (it’s better with age) and count…